Sweet Potato Salad with Rosemary-Honey VinaigretteSubmitted by christinavt
Makes 6 servings
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A great tasting combination of flavors. By Polly Pitchford, Full Spectrum Health. sweet potato, honey, olive oil, white wine vinegar, fresh rosemary, garlic, salt, black pepper cvt
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Ingredients
| 1100 |
g (4 1/2 cups) peeled sweet potato, in 1/2" cubes (11507) |
| 1/4 |
cup honey |
| 1 |
tablespoon olive oil, plus |
| 2 |
teaspoons olive oil |
| 3 |
tablespoons white wine vinegar |
| 2 |
tablespoons chopped fresh rosemary |
| 2 |
cloves garlic, minced |
| 1/2 |
teaspoon salt |
| 1/2 |
teaspoon black pepper |
Directions
- Preheat oven to 450 degrees.
- Line a cookie sheet with aluminum foil and coat lightly with cooking spray. Toss together sweet potato and 2 teaspoons oil on the pan. Bake for 35 minutes, or until tender.
- Whisk together 1 tablespoon oil, honey, and remaining ingredients in a large serving bowl. Add sweet potatoes and toss to coat. Cool before serving.
Categories
Potatoes, Salads, American, Fourth of July, Bake, Chill, Vegetarian, Gluten-Free
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Serving Size 211.5g |
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Amount Per Serving |
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Total Carbohydrates 45.5g 15%
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| Vitamin A 534% |
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Vitamin C 71% |
| Calcium 7% |
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Iron 9% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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